"Aunt Re'S" Corn Pudding
A comforting corn pudding with sweet creamed corn and a rich custard flavor, perfect for family dinners or holiday gatherings, offering a creamy, slightly sweet taste.
Ingredients
Instructions
- Beat eggs; add cornstarch, sugar, salt, and melted margarine.
- Add evaporated milk and both cans of corn to the egg mixture and mix well.
- Pour the mixture into a buttered 7 1/2 x 11 1/2-inch baking dish.
- Bake at 350°F for 1 hour, or until set and golden around the edges.
Tips & Substitutions
For a creamier texture, consider using half-and-half or whole milk instead of evaporated milk. If you want a richer flavor, try adding a teaspoon of vanilla extract. Ensure to mix the ingredients thoroughly to avoid lumps from the cornstarch. For a savory twist, add a pinch of cayenne pepper or some shredded cheese, which can complement this dish well with other American recipes.
Serving Suggestions
Serve warm as a comforting side dish at family gatherings or holiday meals. It pairs beautifully with roasted meats or can be enjoyed alongside a fresh salad for a lighter meal. For a delightful dessert option, consider serving with a scoop of ice cream or a slice of pie, or browse more vegetarian recipes to complement your meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave on medium power for about 1-2 minutes, or until warmed through. Alternatively, reheat in a preheated oven at 350°F for about 15-20 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of "Aunt Re'S" Corn Pudding contains roughly 941 calories, with 9g protein, 96g carbohydrates, and 60g fat. It is an excellent source of iron (37% of the Daily Value), calcium (34% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1618mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, you can substitute frozen corn for canned corn. Use about 2 cups of frozen whole kernel corn, thawed and drained. The texture may be slightly different, but it will still be delicious in the corn pudding.
Is there a way to make this recipe gluten-free?
Absolutely! The recipe is naturally gluten-free as it uses cornstarch instead of flour. Just ensure that any canned products you use, like creamed corn, are labeled gluten-free to avoid any cross-contamination.
How can I make this dish ahead of time?
You can prepare the mixture a day in advance and store it covered in the refrigerator. When ready to bake, simply pour it into the baking dish and bake as directed. This makes it a convenient option for busy days or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).